I love 'em, too. Yum. I chop fresh ones up and add a bunch to any kind of sauce I'm making like spaghetti sauce or white sauce or gravy. Love mushroom gravy. I put them in salads.

I always buy canned mushrooms when I go to Costco so I never run out. Yesterday I opened a can in the afternoon and ate them right out of the can!Then I made pizza last night and put a whole can on the pizza for a topping.

I make mushroom/spinach omelets. Yum. Better stop now. It's a DD and I'm already struggling with a pizza craving!!

__________________Yam-Yam

"Weight loss isn't about winning a race; it's about crossing the finish line at your own pace." -Dianna Rodriguiz

For DDs--I like really fresh white button mushrooms raw--as a snack, or in salads. I find them very filling; they have an almost meaty texture.

They're also nice filler for an omelette or cabbage stir-fry.

For UDs--I think raw mushrooms complement cheese very nicely, particularly Brie and Havarti.
I also like them in a salad with bleu cheese.

I caramelize some Vidalia onions with lots of butter, and add in chopped mushrooms (white or Portobello). Sometimes I just keep a bowl of these on hand (once cooked, the mushrooms last for well over a week), and add them to:

Had a delicious DD dinner last night of sauteed (olive oil Pam) onion, mushrooms, sliced zucchini and eggplant. Cook down and finish with a half cup of low cal marinara sauce, italian seasonings and a sprinkle of parmesan cheese. Quite filling and very yummy.

I love grilled Portabellas as the bottom of a bacon-cheddar burger. I'll chop and brown Criminis or Buttons and keep them in the fridge to add to gravies, sauces, or scrambled egg whites for DD's. I also keep a variety of dried mushrooms as a quick source when I don't have fresh...they have wonderful varieties available and they add so much to so many dishes....

Daughter hates them. When I want to add them to sauces etc. I use that hand chopper that they call a slap chopper now, chop them up very small and put them into sauces, burger meat etc... She doesn't even know they're in there, but does comment on how good it is.

I had sliced baby bellas today with spray olive oil and some garlic. when they were almost done I added like 2T water and a touch of beef base, then 1 creamer. Thought it would make it a little creamy... total of 60 calories.

Oooh, Mushrooms are Awesome. For about a week or too, I ate almost nothing but mushrooms. I got 'em from the Asian Food store. I got buttons, I got straw, I got floppy ones, I got wavy ones, I got thick chewy ones.

I put them in the skillet with just a wee bit of oil to coat and keep 'em from sticking. and I'd saute them till they weeped and wilted, I cooked the thick ones longer than the delicate ones. The I'd add snow peas, and cook them and then I'd put in a fish boullion and water and cilantro turn it into a savory mushroom one person stew. Sometimes I'd put other veggies if I had them, but it was usually something asian like daikon or cabbage, but that's still low cal. If I were hungry I'd put in half a package of shiritaki noodles and let it simmer for a few minutes. Yummy and Very Low Cal.

just love this mushroom gravy, that I use with stuffed pork tenderloin.
I substitute any low carb thickener for the flour portion or if can spare it I use Quinoa flour. I also sometimes use beef or chicken broth.
Recipe

serves 6

1/3 cup dried mushrooms(shitake or mixed)

2 cups vegetable stock

3 tablespoons butter

1 1/2 tablespoon minced shallot

3 tablespoons flour

3 tablespoons soy sauce

1/2 cup light cream

1 tablespoon sherry

1 tablespoon minced fresh thyme

salt & pepper

Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.

Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.

Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.

Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.